Linguine With Cherry Tomatoes And Breadcrumb Gremolata

Toasted breadcrumbs are a satisfying topping to fresh and baked pasta. Incorporated into a lemony gremolata, the breadcrumbs add texture and bright flavor to the linguine and tomatoes.

Makes 4 servings

Gremolata

1/2 cup fine breadcrumbs

1/4 cup finely chopped parsley and/or basil

2 tablespoons finely grated pecorino Romano

1 teaspoon lemon zest

1/2 teaspoon pepper

1/2 teaspoon salt

Toast the breadcrumbs in a dry skillet until light golden. Transfer to a bowl and cool completely. Add remaining ingredients and toss to combine.

Pasta

1 pound linguine

1 tablespoon olive oil

1 clove garlic, minced

1/2 teaspoon red pepper flakes

1 1/2 pounds cherry tomatoes

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Bring a large pot of salted water to a rolling boil. Add linguine and cook per package instructions until al dente. Drain.

While the pasta is cooking, heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Add tomatoes. Cook, stirring occasionally, until tomatoes begin to break down, but don't completely dissolve, about 15 minutes. Remove from heat. Add salt and pepper and taste for seasoning.

Add linguine to skillet and toss to coat. Divide among serving plates and sprinkle with the gremolata. Serve immediately.